20 minute Lemon Zucchini Pasta with Whipped Goat's Cheese
20 minutes is all that stands between you and this glorious bowl of creamy lemon zucchini pasta with whipped goat's cheese and fresh basil.
Servings 6
Calories 494kcal
Ingredients
- ½ onion finely chopped
- 4 large zucchini grated (approximately 3-4 cups)
- 4 garlic cloves crushed
- 1 cup cream
- 1 tsp lemon zest
- 1-2 tsp lemon juice
- 500 g (1lb) pasta
- parmesan to serve
- fresh basil to serve
- salt and pepper to taste
For the whipped goat's cheese
- 100 g (3oz) goat's cheese
- 2-3 tbsp sour cream
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook for 9-10 minutes until al dente then strain (reserve 1 cup of cooking water).
- While the pasta cooks, make the sauce.
- Saute the onion and garlic until soft and translucent.
- Add the grated zucchini and lemon zest and cook for another 5 minutes until the zucchini is cooked and all its moisture has evaporated.
- Pour in the cream and bring to a gentle simmer. Cook for 5 minutes then add the lemon juice, salt and pepper. Stir in chopped basil and Parmesan cheese
- Toss the pasta with the sauce and add a splash of cooking water.
- Blend the goat's cheese and sour cream in a food processor (or with an immersion blender) until smooth.
- Add a dollop of goat's cheese to serving plates/bowls and smear with the back of a spoon.
- Add the pasta and finish with fresh basil and Parmesan cheese then serve.
Nutrition
Calories: 494kcal | Carbohydrates: 71g | Protein: 14g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 51mg | Sodium: 99mg | Potassium: 652mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1091IU | Vitamin C: 41mg | Calcium: 118mg | Iron: 2mg
